Tropical Fruit
Rum Tarts

  • Pastry
  • 11/2 cups pastry cake flour
  • 3/4 cups butter
  • Zest of 1 orange
  • 8-10 tbsp rum
  • pinch salt
  • Pastry Cream
  • 3 egg yolks
  • 4 tbsp sugar
  • 1 cup cream
  • 1 vanilla bean, scraped
  • Fruit
  • Berries, figs, apricots, grapes, orange segments, pineapple, banana-cut and sliced
  • Glaze
  • 1 cup icing sugar
  • 4 tbsp rum
  • 1 tbsp water
  1. For pastry, place all ingredients in a food processor and blend until a crumb mixture is formed. Pour onto a flat surface and form pastry into a ball. Slightly flatten, cover and refrigerate.
  2. For pastry cream, bring cream and vanilla bean to a simmer in a sauce pan. In a separate bowl, whisk together egg yolks and sugar. Stir in the heated cream. Return to heat and stir until thick. Take care not to overcook or cream will curdle and become lumpy. Strain and chill.
  3. Heat oven to 375 ºF. Roll out dough and cut into 2"" circles. Press into tart tins and pick the base. Bake for 10 minutes.
  4. Spoon a small amount of pastry cream into each pastry cup. Arrange fruit over the pastry cream and spoon on glaze as the last step before serving.